Panzerotti
Puglia's iconic fried stuffed dough — panzerotti, small half-moon shaped pockets of pizza dough filled with tomato and mozzarella then deep-fried until puffed and golden. The Bari street food. The dough is thin, the filling is minimal but intensely flavoured from the frying. Unlike calzone (which is baked), panzerotti are always fried.
- Total
- 35 min
- Serves
- 6
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Dough: dissolve yeast in warm water; add to flour with salt and oil. Knead 10 minutes. Rise 1 hour.
About 4 min
Reduce passata in a small pan by half until thick; cool.
About 9 min
Roll dough thin (3mm). Cut circles ~12cm.
About 9 min
Place a spoonful of thick passata on one half; add diced mozzarella (not too much — it expands when hot). Fold in half; press and crimp the edge firmly to seal. No steam should escape.
About 9 min
Deep fry at 175°C for 3–4 minutes until golden and puffed. The panzerotti expand dramatically. Drain; eat immediately while the mozzarella is still molten.
About 3 min
Nutrition per serving (estimate)
- Calories
- 360
- Protein
- 14 g
- Carbs
- 48 g
- Fat
- 14 g
- Fibre
- 2 g
- Sugar
- 3 g
- Sodium
- 560 mg
Contains: gluten, dairy
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Recipe by Boon Tools.